Mr. C's Recipe Box

Johnny’s Tomato Thunder Soup

Recipe Summary

Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 8 servings

Ingredients:
4 tablespoons unsalted butter
6 ounces prosciutto finely chopped
1.5 cup chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
1.5 teaspoon minced garlic
1 bay leaf
1cup tomato paste
4 tablespoons all-purpose flour
4 cups chopped, peeled, seeded tomatoes
6 cups chicken stock or vegetable stock
2/3 cup heavy cream
Salt and freshly ground pepper
Thunder-15: Generous amount, to taste

In a large saucepan, melt the butter over medium-high heat.
Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes.
Add the tomato paste and cook, stirring, for 2 minutes.
Stir in the flour, and cook, stirring, for 1 minute.
Add the tomatoes and stir well.
Add the stock and bring to a boil.
Reduce the heat and simmer, stirring occasionally, for 20 minutes.
Add the cream and cook for 3 minutes.
Remove from the heat and discard the bay leaf.

----------------------------------------------------------------

Johnny C’s 1 Pot Chicken* Thunder Stew

Tools:
Camp Stove, Stock Pot or Dutch Oven, Chef knife,
Cutting Board, Large Wooden Spoon, Ladle, Mess Kit

Ingredients:
2 cups all-purpose flour
1 tablespoon paprika
2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
Olive oil, to cook
Salt and black pepper
2 onions, sliced
2 large carrots, peeled, 1/8-inch slices
2 ribs celery, sliced
3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
4 tablespoons Johnny C’s Thunder 15
1 tablespoon ginger powder
Generous fresh cut garlic to taste
1 tablespoon coarse ground fennel
2 tablespoons naturally brewed soy sauce
Grated Parmesan or Romano cheese.
1 quart chicken stock
French or Italian Bread

*For Vegetarian Version, Increase onions, carrots, celery, and potatoes; substitute water for stock.

In a bowl (or shake in zip lock bag), mix together the flour, paprika, and some of the T15, and dredge the chicken in the flour.
Shake off excess flour.
In a stock pot on high heat (or Dutch oven), coat with oil and brown the chicken.
Season with salt, pepper, T15, and remove the chicken.
In the same pot, brown the onions, garlic, carrots and celery. Season.
Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, grated Parmesan, and stock. Bring to a simmer.
Return the chicken to the pot.
Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes.
Check for seasoning.
PLATING: Serve in large pasta bowls with crusty bread.

----------------------------------------------------------------

Johnny C’s Garlic, Potato & Mushroom Bisque

Ingredients:
2 pounds potatoes – roasted
2 bulbs garlic – roasted
1 pound Portobello mushrooms – cooked in broth, reserved
1 large Spanish onion – minced & sautéed
2 quarts chicken stock
Kosher salt
Thunder 15
Parsley
Ground Black Pepper
Olive Oil
Worcestershire Sauce
½ cup Locatelli Romano cheese

Dice potatoes and roast in sauté pan with olive oil, splash of Worcestershire, salt, pepper, T15. Set aside.
Roast Garlic in sauté pan with olive oil. Set aside.
Boil or rehydrate portabellas in water and splash of Worcestershire.
Remove mushrooms, reserve broth.
Mince and sauté onion. Add minced mushrooms. Set aside.
Add potatoes to mushroom broth in a stockpot and blend with immersion blender.
Add chicken stock and mix.
Add onion, roasted garlic, and mushroom mixture to pot. Re-mix with immersion blender.
Simmer a few minutes.
Season to taste with kosher salt, T15, and cheese.

----------------------------------------------------------------

Ingredients:
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed
small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat.
Remove bacon to a paper towel lined plate.
Add extra-virgin olive oil to the pan, 1 turn.
Add shallots to the pan and sauté 1 to 2 minutes.
Add Brussels spouts and coat in oil.
Season with salt and pepper.
Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.
Bring broth to a bubble, cover and reduce heat to medium low.
Cook 10 minutes, until tender.
Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Return to the Troop Homepage

Questions or comments? Please send an email to the Webmaster